Cabbage Fried Rice

Cabbage Fried Rice is one of those recipes that surprises people in the best way. It brings all the comforting flavors of classic fried rice but swaps the grains for tender shredded cabbage so you still get that savory, satisfying experience with a lighter twist. It’s quick, budget-friendly, and full of veggies, which means it works for weeknights, meal prep, or when you just want something warm and cozy.

This recipe actually came about when a friend told me she could not handle one more bite of cauliflower rice after years of eating grain-free. So we brainstormed alternatives and landed on cabbage, which turned out to be the perfect stand-in. It’s easy to find, cooks quickly, and soaks up flavors beautifully. Once we sautéed it with garlic, ginger, soy sauce, sesame oil, and green onions, we realized we had a new go-to version of fried rice.

Before You Get Started

Here are a few helpful notes to look over before you start cooking, so everything comes together smoothly.

• Choose your cabbage: Shredded cabbage or bagged coleslaw mix both work. If you want smaller, rice-like pieces, pulse the cabbage briefly in the food processor.
• Pick your soy sauce swap: Coconut aminos are perfect if you need a gluten-free or Whole30 option.
• Plan your veggies: Peas, shredded carrots, edamame, bell peppers, broccoli, snap peas, and bean sprouts all cook well in fried rice.
• Pick a protein: Chicken, pork, shrimp, tofu, or beef all work great!
• Cook the eggs first: Scrambling them at the beginning keeps them tender and prevents overcooking later.

How to Make Cabbage Fried Rice

Here is a simple look at how to make this fast, veggie-packed dish.

1. Scramble the eggs

Whisk the eggs with a little salt and pepper, then cook in a hot skillet with some oil until just set. Remove and set aside.

Pro tip: Pull the eggs off the heat while they are still soft so they stay tender once mixed back in.

2. Sauté the cabbage and aromatics

Add the remaining oil and sesame oil to the skillet. Stir in the cabbage, green onions, garlic, ginger, and any additional vegetables. Cook until everything begins to soften.

Pro tip: Spread the cabbage across the skillet to help excess moisture evaporate and keep the texture crisp-tender.

3. Add the soy sauce and eggs

Stir in the soy sauce and fold in the scrambled eggs until everything is well combined.

Pro tip: Stir gently at the end to keep the cabbage from becoming soggy.

Recipe Tips and Tricks

Here are some of the best tips to help your cabbage fried rice turn out perfectly every time.

• Blend to rice-like pieces: Pulse cabbage in short bursts to avoid over-processing and keep the texture light.
• Make it spicy: Add sriracha, sambal oelek, chili crisp, jalapeño, or serrano pepper for a kick.
• Add more veggies: Snap peas, broccoli, green beans, bell peppers, and edamame all work great.
• Try a bacon version: Cook a few slices of bacon first and use the drippings to sauté your cabbage and veggies.
• Bulk it up: Mix in cooked rice or quinoa for more volume and add a little extra soy sauce, garlic, and ginger to keep flavors balanced.
• Make it egg-free: Simply leave out the eggs if you prefer.
• Use coleslaw mix: This is the easiest shortcut. For smaller pieces, chop them or pulse briefly in the food processor.

Serving Suggestions

Here are some tasty dishes that pair really well with this recipe, so you can build a complete meal.

• Moo Shu Chicken: Adds extra protein and savory flavor that complements the veggie-loaded fried rice.
• Kung Pao Shrimp: The spicy sauce and tender shrimp bring a great contrast to the mild cabbage base.
• General Tso’s Chicken: Perfect if you want a classic takeout-style combo with something lighter on the side.
• Beef and Bok Choy Stir Fry: Adds hearty protein and bright greens to round out the meal.
• Slow Cooker Char Siu Pork: This tender, sweet, and savory pork adds rich flavor that pairs perfectly with the lighter, veggie-forward fried rice.

Storage & Reheating

Here are the best ways to store and reheat your leftovers so they taste fresh and flavorful.

• Refrigerate: Store in an airtight container for 4 to 5 days.
• Freeze: Freeze without the eggs for the best texture and thaw before reheating.
• Reheat: Warm in a skillet with a little oil, or microwave in short intervals.
• Leftovers: Add to grain bowls, enjoy with a fried egg, or tuck into lettuce cups.